Borek (Turkish Meat Rolls)

READY IN: 45mins
Recipe by Marlitt

These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. It’s hard to find sheeps cheese around here unless you go to a specialty food store.

Top Review by Melt

These are really good! I found that frying them so they are just browned tastes best! I'm doing a Turkish Dinner evening as part of my club and these are definately on the starters...

Ingredients Nutrition

Directions

  1. Brown meat in pan at medium-hi heat.
  2. Drain and transfer browned meat to a medium bowl to cool.
  3. When the meat has cooled crumble cheese and add to the meat.
  4. Add the parsley, garlic thyme and pepper and mix well.
  5. Let this sit for 30 minutes.
  6. In a small bowl beat the egg with water to make an egg wash.
  7. Working quickly now, so the phyllo does not dry out.
  8. Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
  9. Cut the two sheets into six rectangles.
  10. Take a good tablespoon of meat mix and place it about an 1 ½” to 2 inches up from one of the corners of the rectangle.
  11. Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
  12. Repeat for the next five pieces.
  13. Brush with egg wash.
  14. Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
  15. Repeat the dough and rolling with the rest of the dough sheets.
  16. These are also very nice cold.
  17. I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.

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